Spicy Noodles with Ginger and Fresh Vegetables Reviews

Noodles-which are staples in Thailand, Indonesia, Singapore, the Philippines and Myanmar (formerly Burma)-are showing up everywhere these days. Cutting vegetables in julienne style is a Western technique.

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Reviews

users rating2.5/4

Quite good and could be great with some modifications. I agree that it's a touch bland and so I think more coconut milk and fish sauce would both be good additions. Cutting the veggies into matchstick size is a bit time consuming and tedious, but it's appropriate. I used green and red peppers instead of zuchini and felt they worked very well.

I made this dish the other night and my boyfriend and I loved it. I added green pepper, mushrooms instead of the suggested zucinni (yuk). Also, I skipped the nuts and mint. Next time, I'll add a little corn starch to the sauce as I found it a little thin. Otherwise an amazing dish! Just spicy enough. Yum Yum!!!

After having read the other reviews, I added red curry paste and salt. These can be used to taste. I also added broccoli, which worked out great. With those thoughts in mind, the recipe is fantastic. I'll definately make it again, incorporating other veggies.

Used fresh Chinese lo mein noodles, whole can of coconut milk (14 oz) and a bit less water, added 2 tbsp of fish sauce (nam pla) to the coconut milk sauce, 3 tsp of red curry for a ton of heat. Made for a smooth, very spicy, satisfying dish. Next time, less red curry, a basil garnish, and a tbsp of lime juice to make it more Thai-style.

I thought this was great. I used bok-choy, peppers, and brocolli instead of the suggested veggies; and angel hair pasta instead of somen (what I had). I didn't use nuts or mint (I don't like those). It worked great. I loved the sauce - perfectly flavourfull and spicy.

This recipe is great!! I made a few improvisations with what I had in my refirgerator. I used two persian cucumbers instead of zucchini and added it towards the end (it was great). I also used Thai rice noodles and peanut butter instead of peanuts and a whole 14 oz. can of lite coconut milk (but I do love coconut milk). This dish is very flavorful and filling. A week after making it the first time, I made it for my vegetarian brother and he enjoyed it a great deal.